Apple Orchard Crumble (SMS)

This week's Sweet Melissa Sundays (SMS) recipe was chosen by Cristine of Cooking with Cristine: Apple Orchard Pecan Crumble. I love anything with baked apples, so I was excited to try this recipe.

I don't usually like nuts, so my Apple Orchard Pecan Crumble was just an Apple Orchard Crumble :) I thought about adding in oats in place of the pecans for the texture, but in the end decided just to omit the nuts. I was worried my crisp topping wouldn't quite turn out but in the end it was just fine.


Most crumb toppings require you to cut the butter in, but in this recipe you add melted butter. This made it really easy, but I was really doubtful that this would work. Lo and behold, though, my crumble came out of the oven with a nice, crisp, sugary topping.

This crumble was delicious, even without the pecans in the topping. The topping was crisp and had a nice caramelized sugar taste thanks to the brown sugar that is in it. I have to say that the apple filling was a little sweet for my taste (and I rarely if ever say that!), so I would recommend halving or even omitting the sugar next time.


Thanks Cristine, for choosing this recipe. I will definitely be making this one again. If you would like the recipe, you can find it here. Make sure you visit the SMS Blogroll to see how everyone else enjoyed this wonderful fall treat!


* Recipe Notes:
- I halved the apple filling recipe and used 3 shallow creme brulee ramekins. I made the full topping, recipe, however, and it seemed just right - so if you make the full apple filling, I would double the topping recipe.
- Either omit the sugar or only one 1/2 cup sugar in the apple filling, otherwise it's a bit too sweet. Also double the cinnamon, it's better that way!
- If you make smaller portions, bake for about 45 minutes instead of 1 hour 20 minutes (closer to 1 hour if your ramekins are deeper).
- This dessert freezes well. The best way to do this is to put it all together, wrap tightly, and freeze it unbaked. When you are ready to bake, pull it from the freezer, loosely tent it with foil, and pop it in the oven. Remove the foil about halfway through baking and bake until the juices are bubbling and thick.
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